Evolution of ochratoxin A content from must to wine in Port wine microvinification

To study the evolution of ochratoxin A (OTA) content from must to wine during the making of Port Wine, grapes from the five most common varieties of Port Wine were harvested and combined in equal percentages in order to perform microvinifications. Three sets of assays were studied: a blank (A), wher...

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Bibliographic Details
Main Author: Ratola, N. (author)
Other Authors: Abade, E. (author), Simões, T. (author), Venâncio, Armando (author), Alves, Arminda (author)
Format: article
Language:eng
Published: 2005
Subjects:
Ochratoxin A
Microvinification
Must
Port Wine
HPLC
Science & Technology
Online Access:http://hdl.handle.net/1822/2616
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/2616

Internet

http://hdl.handle.net/1822/2616

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